Makes 8 scones
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1 ¾ cups (245 grams) all purpose / plain flour
1/3 cup (65 grams) granulated white sugar
¼ teaspoon salt
¾ teaspoon baking soda
1 teaspoon baking powder
½ cup (113 grams) (1 stick) cold unsalted butter
¾ cup (60 grams) old-fashioned rolled oats
1/3-2/3 cup (40 grams) dried cranberries
Zest of orange
2/3 cup (160 ml) buttermilk (or you can use milk with just under 1 tablespoon of lemon added – leave to stand for 5-15 minutes before using)
In a large bowl add the flour, sugar, salt, baking soda and baking powder and mix thoroughly.
Cut the butter into the flour. If you are not using a mixer, then you can grate the butter using a cheese grater. Then, using two knives or a pastry blender cut the grater butter into the flour until it resembles coarse crumbs.
Add the oats, dried cranberries and zest and mix until they are combined.
Stir in the buttermilk and mix it to create a dough.
Transfer the dough to a lightly floured surface and knead it gently 4-5 times. Then shape it into a circle which is approximately 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.
Cut the scone circle into 8 triangular sections.
Place the scones on a baking sheet lined with parchment paper. Brush the tops of the scones with a little beaten egg.
Preheat the oven to 375°F (190°C) and place rack in center of oven. Place the scones in the fridge or even the freezer while the oven warms up.
Bake for about 15 - 18 minutes until they are lightly browned. If you insert a toothpick into the middle of a scone it comes out clean.
Freeze these scones uncooked. They freeze very well; in fact they rise better from frozen! Brush them will a little egg wash and bake them from frozen in a 375°F (190°C) oven for about 20 - 23 minutes.
Based on a recipe from Joy of Baking.